Carrie’s Experimental Kitchen

Guinness Steak and Leek Pie

Guinness Steak and Leek Pie made with London Broil, vegetables and Irish Guinness stout beer topped with a puff pastry crust.

Guinness Steak and Leek Pie made with London Broil, vegetables and Irish Guinness stout beer topped with a puff pastry crust.

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My father in law had so many old cookbooks saved in the basement that he wanted me to have to look through for recipe ideas, but I never got around to looking through all of them before he passed.

Recently, I found two recipes that would be perfect for St. Patrick’s Day and couldn’t decide on which one, so I combined the two together and came up with this Guinness Steak and Leek Pie.

Guinness Steak and Leek Pie

You all know I’m not a big beer drinker; however, I do love making recipes with beer in the ingredients. It really gives the recipe a robust flavor and the alcohol does cook off.

In fact, some of my favorite recipes here on Carrie’s Experimental Kitchen do have beer in them like Mustard & Beer Corned BeefBeer Braised Short Ribs, and Beer Cheese Dip.

Guinness Steak and Leek Pie made with London Broil, vegetables and Irish Guinness stout beer topped with a puff pastry crust.

Since it’s almost St. Patrick’s Day, I also used an Irish Guinness; which is a dry stout beer that’s dark amber in color. Since it’s a hearty beer, it went perfectly with this Guinness Steak and Leek Pie.

In addition to the beer, you’ll also need cubes of beef or steak, like a London Broil; which is what I used, leeks; which is in the onion family, carrots, celery, garlic, fresh thyme, beef stock and puff pastry sheets; which you can purchase in your grocers freezer usually by the frozen desserts.

Guinness Steak and Leek Pie

[click_to_tweet tweet=”Guinness Steak and Leek Pie #casserole #beef #stpatricksday ” quote=”Guinness Steak and Leek Pie made with London Broil, vegetables and Irish Guinness stout beer topped with a puff pastry crust.”]

To clean and prepare a leek, cut off the top thick green leaves and base of the white part. Cut the leek in half lengthwise and rinse the leaves under cold water. Dirt and sand likes to get trapped in between the leaves so make sure you clean them really well before dicing them and using them in your recipes.

Guinness Steak and Leek Pie

Dredge the steak in the flour; then heat some oil in a large nonstick skillet over medium high heat and brown the meat. You may have to do this in batches to avoid overcrowding. Add the vegetables and cook for 1-2 minutes until they start to soften; then add the beer and beef broth.

Scrape the bottom of the pan to loosen the bits; then season with salt and pepper. Grease a 9×13 casserole dish (2qt) with butter; then lay one puff pasty sheet in the bottom and up the sides. You may have to roll the sheet on a floured surface first with a rolling pin to make sure the dough gets up the sides.

Guinness Steak and Leek Pie made with London Broil, vegetables and Irish Guinness stout beer topped with a puff pastry crust.

Pierce the dough with a fork in several places; then add the beef mixture. Top the beef with the second puff pastry sheet, pinch the sheets together and brush with egg whites. Bake for 25-30 minutes until the puff pastry is golden brown.

This Guinness Steak and Leek Pie was so easy to make and deliciously flavorful too. This recipe is enough to serve eight people and makes the perfect weeknight meal or menu selection for your St. Patrick’s Day celebrations. ~Enjoy!

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Guinness Steak and Leek Pie
Guinness Steak and Leek Pie
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Guinness Steak and Leek Pie made with London Broil, vegetables and Irish Guinness stout beer topped with a puff pastry crust. 

Course: Main Entree
Servings: 8
Author: Carrie's Experimental Kitchen
Ingredients
  • 2 lb. London Broil Steak, cut into 1" cubes
  • 1/4 c. All Purpose Flour
  • 2 tbsp. Light Oil
  • 1 c. Leeks, small dice
  • 1 c. Carrots, small dice
  • 1 c. Celery, small dice
  • 2 cloves Garlic, minced
  • 1 tbsp. Fresh Thyme
  • 12 oz. Irish Guinness Stout Beer
  • 1/2 c. Low Sodium Beef Stock
  • Salt & Pepper, to taste
  • 2 Frozen Puff Pastry Sheets, defrosted
  • 1 tsp. Butter
  • 1 Egg Whites
Instructions
  1. Preheat oven to 400 degrees F. 

  2. Dredge the steak in the flour; then heat the oil in a large nonstick skillet over medium high heat and brown the meat. You may have to do this in batches to avoid overcrowding.

  3. Add the vegetables and cook for 1-2 minutes until they start to soften; then add the thyme, beer and beef broth. Scrape the bottom of the pan to loosen the bits; then season with salt and pepper.

  4. Grease a 9x13 casserole dish (2qt) with butter; then lay one puff pasty sheet in the bottom and up the sides. (You may have to roll the sheet on a floured surface first with a rolling pin to make sure the dough gets up the sides.) Pierce the dough with a fork in several places; then add the beef mixture.

  5. Top the beef mixture with the second puff pastry sheet, pinch the sheets together and brush the top with egg whites. Bake for 25-30 minutes until the puff pastry is golden brown. 

 

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Guinness Steak and Leek Pie made with London Broil, vegetables and Irish Guinness stout beer topped with a puff pastry crust.

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